Chicken Marbella was a hot and happening dish in the very early 80’s, and swept the country as a company dish. It’s got a complex flavor with some odd seasoning choices that make you go what? when you cook it and mmmm when you eat it. And it is a pretty good company dish.
But when you want a meat free pulse based meal… well, turns out, this works with chick peas.
It’s what we had last night for dinner. And that one change made the meal vegan as well as high fiber.
To about 3 cups (2 cans) of chick peas (garbanzo, ceci, hummus) add
1/4 cup chopped prunes
2T capers
2T red vinegar
2T olive oil
2 T brown sugar
2 T white wine
12 sliced green olives
1/3- 1/2 head garlic chopped
1 crumbled bay leaf
2 tsp dried oregano
1/2 tsp salt AND pepper
Pour into a shallow pan and bake about 40 minutes.
I assume letting this sit overnight would make a good cold salad for a hot day, but right away, the chick peas were bland.
That’s literally it, for a dish my omnivore family prefers to the meat version.
Last night I also discovered that bulgar cooks on the range in minutes. I always prepped mine for tabouli, by pouring boiling water on it and letting it sit for hours, so I never thought of it as a ‘fast’ starch. But it is, faster than pasta, slower than couscous. Took less time than the zucchini took to prep and cook.
It was 1 cup of medium ground bulgar, 2 cups water, 2 T oil, pinch of salt in the pot together, covered, for about 10 -12 minutes. Then off heat, the last of the water was absorbed.
2 medium zucchini, 3 cloves garlic, 1T oil, salt and black pepper. Cooked with cover on, mostly.
